Pan fried brussel sprouts are caramelized with bacon and red onion with crispy bits on the edges then tossed with crunchy candied pumpkin seeds and served with an easy pomegranate gastrique.
Cook the water and sugar till sugar dissolves, add the vinegar, then add the juice and simmer till it decides and thickens so the mixture coats the spoon.
The mixture will thicken more as it cools
Heat a frying pan to medium heat. add the pumpkin seeds and toast them in the pan for a min or so and then slide them onto a plate. Add the sugar, cinnamon, cardamom, chipotle powder and water to the pan. Cook until the sugar dissolves and the mixture gets all bubbly. Throw in the pumpkin seeds and cook for another three mins. Pour onto parchment paper to cool and then break them apart and set aside.
Heat a large frying pan to medium-low heat. Add the chopped bacon and cook till the fat renders and the bacon starts to get nice and crispy. You might need to turn up the heat to medium. This will take at least 5 mins. Scoop the bacon out and place on paper towel to wait. Make sure you have about 2 or 3 tablespoons of bacon fat left in the pan. You can get rid of the rest.
On medium heat, add the onions to the pan and saute for a min or so. Add the brussel sprouts and saute till they get cooked through and nice and browned on some parts. You may have to turn up the heat a tiny bit to get some nice color.
Add the bacon and give it a quick stir. Season the dish with salt and pepper at this point. Then pour into a serving dish. Sprinkle with a generous amount of the candied pumpkin seeds. Serve with the pomegranate gastrique.
You can either drizzle the sprouts with the pomegranate gastrique or just serve on the side so people can help themselves. Or if you are nicely plating your dinner, place a dollop on the plate and smear it along the plate with the back of a spoon then place the brussel sprouts on top but so you can still see the gastrique. Either way, its delicious!